Baked Buffalo Bison Dip – Buffalo Buffalo

You’ve probably had buffalo-style chicken wings, and possibly a buffalo-style chicken dip, and maybe even buffalo-style cauliflower bites, which you enjoyed exactly as much as you thought you would, but I’m guessing...to read the rest of Chef John's article about Baked Buffalo Bison Dip please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Spicy Potsticker Soup – Big Dumpling Energy

This fast, easy, and very delicious potsticker soup is exactly what you want, when you don't know what you want. Here, we get the rare combination of a comforting recipe that’s also complex, although to be clear...to read the rest of Chef John's article about Spicy Potsticker Soup please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Menemen – Turning Scrambled Eggs into a Hot Dip

After posting our now famous shakshuka recipe video, I saw comments from people who don’t like runny yolks asking whether they can mix everything together until the eggs are fully cooked, to which...to read the rest of Chef John's article about Menemen please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Chicken Tots – The King is Hungry, Long Live the King!

I love to call myself, “King of the Leftovers,” since some of the most delicious things I make are often produced by using up various odds and ends in the fridge, but I only do so here at Kismet, so as not to sound immodest in...to read the rest of Chef John's article about Chicken Tots please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Roman-Style Pizza – Going Full Bonci

Thin crust pizzas have dominated the pizza scene for so long, especially in America (except Chicago, but that’s another post for another day), so I’m a little surprised by how fast thick pizzas, like Detroit-style, and this Roman-style version are growing in popularity. Turns out we do actually like thick...to read the rest of Chef John's article about Roman-Style Pizza please follow this link to become a member.)

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And, as always, enjoy!

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Cheese Puff Sliders – Le Petit Burger au Fromage, S'il vous plaît!

Just when you thought we’d run out of things to serve fun-sized burgers with, there they are nestled in a classic French-style cheese puff. “Gougères," as they’re called in France, are super easy to make, and while...to read the rest of Chef John's article about Cheese Puff Sliders please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Cheese Puff Sliders!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Bang Bang Chicken Nuggets – Bada Bing, Bada Bang Bang Boom Boom!

Most people assume bang bang sauce, and recipes like bang bang chicken are called that because the sauce is spicy, which is a good theory, and the flavors are very “bang bang,” but apparently the name comes from the fact that the meat in the original Chinese preparation was pounded with ...to read the rest of Chef John's article about Bang Bang Chicken Nuggets please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Bang Bang Chicken Nuggets!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.